• Kate

Pad Thai with Andrea & Melody

Updated: Dec 26, 2020




The first time Andrea told me she was exploring Thai food I was floored at the possibilities. I am aware of my lack of culinary integration and jumped at the chance to turn out some bold flavors in My Tiny Cook Spot. The fact that Andrea agreed to come back on the air was a complete plus. And don’t be surprised if you hear more from Andrea because she has tempted me with so many more recipes.


This episode we dove into a takeout favorite, Pad Thai, and it was as light as I never knew this dish could be. This combination of bean sprouts, garlic chives, noodles, eggs and our addition of Szechuan peppers had my taste buds singing.


This recipe came from a lovely cookbook that Andrea brought along that I could not get enough of (recommend everyone check out). The recipe from Hot Thai Kitchen by Pailin Chongchitnant has been rewritten on an index card and officially added to the box. Check it out for yourself!


Listen to the new EP HERE

User Tips

  • We used regular cane sugar instead of Palm Sugar

  • To make is spicy we added 6 Thai Chillies chopped up with the garlic and pressed. If you have a mortar and pestle use that or the flat edge of the knife. Be careful what you touch with the hands you used to handle the chilis because you will NOT be happy.

  • We skipped the dried shrimp, I couldn’t bring myself to buy such a large bag.


  • We had a wtf moment by adding pure tamarind water to the noodles instead of our carefully combined sauce. To quick fix we just added some fish sauce and sugar over top of the whole set and it seemed to have worked fine! We were not going to allow the sauce to win over us.

  • Adding the eggs to our sauce soaked noodles was like watching magic happen. Andrea pushed the noodles to one side of my large pan allowing space for our whole eggs to cook slightly. After the bottoms firmed up we mixed it all together, breaking the yolks and allowing it to act as a thickener for the remaining liquid in the noodles.

  • We assembled the noodles into bowls and added our greens and shrimp on top with a finishing touch of lime and it was so good!


We may have needed a bigger bowl though.





Ginger Balance Cocktail


I had a wild thought to check out a hot yoga class, exercise does the body good (so I have been told). After I literally melted into the mat and both hated and loved everything, I started dreaming about the next thing I needed to consume. Most probably reach for something equally healthy, a salad or cleansing shake to keep that high going.


I was met with a dilemma drink something refreshing or begin preparing a cocktail for the pod! Being a multitasker, I ran with both. The refreshing combo of ginger and citrus with a healthy dash of vodka! I even dried my own orange chips.



  • Juice of 5 Cara Oranges

  • 2 Tbsp Lemon Juice

  • ½ tsp Dried Thyme

  • 3 Tbsp Honey

  • ½ tsp Vanilla Extract

  • 3 Tbsp + Grated Ginger

  • Crack of Salt





In a saucepan combine all ingredients and bring to a simmer. Let sit for about 10 minutes with the heat off to allow the thyme to brew.


Per Cocktail:

  • 2 oz Vodka

  • 3oz Spiced Orange Juice


After our journey to the store I picked up some Pomelos, a fruit I have never worked with before to create more mixer. The Pomelos had a slightly sour flavor, like a grapefruit, which added a medicinal flavor and smell to the cocktail. It amazes me how much a difference one ingredient change can make to a drink!


Give both a try and see what you think.



16 views0 comments